Shrimp Tomato Basil Linguine with Warm Goat Cheese Rounds

I had some left over goat cheese from my Orecchiette with Swiss Chard, Red Peppers and Goat Cheese dish. When I was looking for recipes, I came across this one for Shrimp Tomato Basil Linguine with Warm Goat Cheese Rounds from Cooking Light. I had no clue how seafood and goat cheese would be together, but was willing to find out!

Ingredients:

1 (16 oz) box linguine
1/4 cup breadcrumbs
1 (4-ounce) package log-shaped goat cheese
1 tablespoon olive oil
1 medium (~1 cup) onion, chopped
4 garlic cloves, minced
4 plum tomatoes (~2 1/2 cups), roughly chopped
1 teaspoon sugar
3/4 teaspoon crushed red pepper
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon salt
1/2 cup thinly sliced fresh basil

Cook pasta according to directions. Drain, reserving one cup of the pasta water and set aside.

While the pasta cooks, add the breadcrumbs to saute pan over medium heat. Watch carefully, stirring occasionally. Heat until slightly browned. Remove from heat and allow to cool.

Slice the goat cheese into four equal sized pieces.

Roll the goat cheese in the cooled breadcrumbs. Arrange on a baking sheet and put in the fridge until ready to cook.

In a large saute pan, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes.

Stir in tomatoes, sugar and red pepper and cook for 15 minutes stirring occasionally, until the tomatoes break down, adding the pasta water as needed to keep it saucy.